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3.5/4

I wish Epicurious would put the cooking time on top of the receipe more consistently! I picked up this recipe for weeknight dinner, so there was no time for 4 hrs of simmering. It was still yummy with half hr though: o added some fresh tomatoes & got my canned tomatoes crushed. Very solid! And I froze some too :)

lisovska_ol
from NYC
/ 07.30.2016

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Delicious to eat, easy to make and the added benefit is the house will smell wonderful while the sauce simmers. To Marrycees in reply to your question, yes I do drain off much of any remaining fat. But will make it less rich flavored if you do. So if you like the 'mouth feel' of that fat, leave it in. As another reviewer mentioned, I also substitute about half a cup of wine for half a cup of the water. This is fool proof to make, can be done ahead, freezes well and every time I've served it it results in clean plates and big sighs. A keeper.

piacere
from Boise, ID
/ 12.21.2015

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Question: does anyone drain off the fat from the pork and sausage?

marrycees
from Hudson Valley, NY
/ 09.20.2015

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Meh... After cooking for four hours, I expected better flavors. I only made a few changes, wine instead of water and I had two bone in pork chops that needed to be cooked so I threw them in as well. Should have only made the flavor richer. High five for ease of preparation - one pot and a food processor! And cooking it for four hours if you're around is no big deal. But I've made better ragus from this site. Won't make this one again...

lararaich
from Austin, Tx
/ 08.24.2015

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I made two versions - one with spicy sausage and extra hot pepper flakes and one with mild sausage - to suit the two different palates. Both were excellent! This is a keeper - very quick and easy to make - and just plain delicious!

sandyps
from Malibu, CA
/ 03.29.2015

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My family LOVES this dish. I follow the recipe exactly except I add about 1/2 tsp. red pepper flakes because we love spicy. I also cut the hot sausage into 1/2 inch pieces instead of just breaking it up. It's like having little delicious meat balls instead of just ground meat. I usually serve it with a whole grain crusty bread baked with a little olive oil and occasionally a small salad. I've been making this for a year or so and it never gets old. The directions are spot on, it comes out perfect every time. This recipe is NOT bland as other reviewers have mentioned. It's full of flavor! If you follow the recipe exactly and like this kind of dish you will love this recipe. It's one of our favorites.

Kilyena
from Greensboro, NC
/ 02.16.2015

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It looks like I am in the minority, but I didn't love this. I prefer a richer sauce that will cloak the pasta.

A Cook
from Folsom
/ 10.06.2014

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I made this recipe for a catering I did for 300 people. It was the hit of the event. Many guests asked for recipe. I have also used it as a base for other dishes like lasagna and manicotti. The key is slow simmer all day.

Sidenator
from Tacoma WA
/ 03.21.2014

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Really really good. I follow recipe as written but use 1/2 cup of red wine, 1/2 cup water at the vegetable step. Delish!

detcastle
/ 01.26.2014

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This Is very, very good. I have made this twice and will make it again, and again. Followed the recipe as is and had no issues. Simmering for the 4 hours is the trick for a richness and depth of flavour. Perfect.